BROCCOLI SPINACH STUFFED BAGUETTE

SERVES 2 BAGUETTE HALFS

FOR THE VEGETABLES

2 cups broccoli florets

1 tbsp extra virgin olive oil

2 cloves garlic, finely diced

142g (5oz) baby spinach, chopped, with the long stems cut away and discarded

FOR THE CASHEW CHEESE

1⁄2 cup raw cashews, soaked 1 hour and drained

1 cup water

1 1⁄2 tbsp nutritional yeast

4 tbsp tapioca starch

1⁄2 tsp salt

1⁄2 tsp garlic powder

FOR THE ASSEMBLY

1 baguette

28g (1oz) grape tomatoes, sliced thin

2 tbsp raw shelled hempseed

NUTRITIONAL VALUES

Calories: 626kcal
Fat: 29.6g (5g S.Fat)
Carbs: 70.4g
Protein: 29.7g
Sugar: 5.6g
Sodium: 902mg

METHOD

VEGETABLES
Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.

In a large skillet over medium-high heat, heat the oil. Use a skillet with a lid. Cook for 1 minute after adding the garlic. Toss in the spinach and cook for 1 minute. Allow to sit for 2 minutes, covered.

In a large mixing bowl, combine the broccoli and spinach.

CASHEW CHEESE
In a blender, combine all the cashew cheese ingredients and blend until completely smooth.

Fill a small saucepan halfway with water and bring to a boil over medium-high heat. Continue to cook and stir until the sauce thickens and becomes a gooey, cheesy sauce. This takes about 5 to 10 minutes.

Combine with the broccoli mixture in a mixing bowl. Stir everything together thoroughly.

ASSEMBLY
Remove the baguette's top and scoop out some of the bread from the center with a spoon. Make sure to leave a bread edge in the shell to help hold the filling in place.

Fill the center of the baguette with the broccoli-cheese mixture. Sprinkle with hempseed and top with sliced grape tomatoes. Divide in half. You could also slice it and serve it as an appetizer.